SHAMROCK GARDENS ELEMENTARY

4-501.11 Maintain equipment in good repair. Observed condenser in WIC with a slow leak Repair. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant missing from one handsink. Re seal.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipping paint on parts of the walls in the kitchen. Repaint or re-seal to maintain surfaces smooth and easily cleanable.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed QUAT sanitizer at 500+ PPM. CDI - Sanitizer was diluted to approximately 400 PPM.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall damage on the wall above the drainboard of the dish machine.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine not reaching 160F on either approved max/min thermometers. Facility thermometer ranged from 118F to 157F, EHS thermometer ranged from 116F to 146F after running items through multiple cycles. Facility will use 3 compartment sink to Wash Rinse and Sanitize until dish machine has been repaired. PIC placed the dish machine out of service and submitted an emergency maintenance request. 3 day verification visit required to assure the dish machine has been repaired. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Items in Grab-n-Go cooler not labeled for when TPHC had begun. CDI- PIC was able to correct and label items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Unwashed onions stored above milk cartons. *CDI - PIC moved container of milk cartons back to milk storage pallet removing it from below unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - 3 sanitizer buckets below the proper concentration. *CDI - PIC emptied and refilled sanitizer buckets to the proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Per PIC cheese kept on TPHC were being cooled down. CDI- PIC discarded cheese sticks.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed slow closing faucets turning off after about 5 seconds. Adjust to ensure at least 15 secs of flow for adequate handwashing. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken legs hot holding at 125F. Per PIC, hot holding items are hot in the box and are served quickly after placing on hot line. CDI - Chicken legs served after EHS verified 135F in hot box. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cut watermelon placed on TPHC at 42F while product still cooling. Per PIC, procedure is to cool first. CDI - PIC cooled. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed salsa in walk in date marked 05/01/2023. CDI - PIC voluntarily discarded. PIC confirmed that date marking begins with prep/open date. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices used for sweet potato fries and daily seasoning in working containers without labels. Label with common name of food. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed one food employee working part time that was previously working in another school without training for Employee Health. CDI - Per PIC, contact was made to other school to verify training had taken place. PIC had food employee sign training form during inspection. -0- For more information on employee health policy, please visit: http://meck.co/FoodSafety

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster drain plugs on recycle and trash containers outside back door. Replace drain plugs. -.5- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. Per PIC, certification is expired and new one should be obtained soon. Provide a certified PIC during operating hours. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed PIC not able to locate written and vomiting diarrheal event cleanup procedure. CDI - EHS located in white HACCP manual. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster drain plugs on recycle and trash containers outside back door. Replace drain plugs. -0-